The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.

McCormick Spice
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.

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  • Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

  • Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Tips

Tips

Test Kitchen Tip: Use 1 1/2 teaspoons McCormick(R) Ground Cinnamon, 3/4 teaspoon McCormick(R) Ground Ginger, 1/4 teaspoon McCormick(R) Ground Nutmeg and 1/8 teaspoon McCormick(R) Ground Cloves in place of the Pumpkin Pie Spice.

Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick(R) Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Nutrition Facts

310 calories; 13.3 g total fat; 63 mg cholesterol; 326 mg sodium. 41.8 g carbohydrates; 7.5 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2012
My youngest son and I made this pie together. Because I'm low on time and energy I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer it was less than five minutes to make it. We followed the recipe exact. This pie was done baking at five minutes before the fourty minutes was up. Gorgeous pie VERY VERY good. This recipe's a keeper. NOTE: For those of you who want a pie that tastes like pumpkin that's lightly sweetened this one is for you. Read More
(56)

Most helpful critical review

Rating: 2 stars
12/07/2019
I agree with some of the other reviews this is a bit bland and needs something else. The worst part though was that my frozen crust didn't cook at all. I would precook my crust a bit next time before filling. Read More
68 Ratings
  • 5 star values: 44
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/18/2012
My youngest son and I made this pie together. Because I'm low on time and energy I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer it was less than five minutes to make it. We followed the recipe exact. This pie was done baking at five minutes before the fourty minutes was up. Gorgeous pie VERY VERY good. This recipe's a keeper. NOTE: For those of you who want a pie that tastes like pumpkin that's lightly sweetened this one is for you. Read More
(56)
Rating: 5 stars
11/18/2012
My youngest son and I made this pie together. Because I'm low on time and energy I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer it was less than five minutes to make it. We followed the recipe exact. This pie was done baking at five minutes before the fourty minutes was up. Gorgeous pie VERY VERY good. This recipe's a keeper. NOTE: For those of you who want a pie that tastes like pumpkin that's lightly sweetened this one is for you. Read More
(56)
Rating: 5 stars
11/29/2014
This recipe is excellent as is. Here are some helpful tips: 1) cover the edges of the pie crust with foil and pre-bake it in the oven until it's half way cooked so that the crust does not get soggy and cooks through all the way. 2) heat the pumpkin on the stove with the spices. This gets rid of the canned taste lets some of the excess water evaporate and gives the spices a richer taste. 3) let the cooked pumpkin rest for a few minutes and then incorporate the condensed milk into the warm pumpkin. Allow that to cool and then add in the beaten eggs. This will give the pie a creamy consistency. 4) add the filling into the pie crust and leave the foil in place over the edges of the pie. Bake at 350. About halfway through baking remove the foil to brown the edges. Bake for 30-35 mins total and then turn off the oven to let the pie cool in the oven. This will prevent the filling from cracking. Read More
(26)
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Rating: 5 stars
11/18/2012
This has been my "go-to" recipe for years it's never failed me. To keep the pies from cracking while baking I always put a pan of water on the bottom rack Read More
(24)
Rating: 5 stars
11/16/2012
Tried this pie at a pre-Thanksgiving "pie testing" at work. It's really good! I think the McCormick Pie Spice must be the perfect blend of spices (which makes it easy for a person like me who always seems to be missing at least one of the spices when it comes pie making time). Read More
(17)
Rating: 5 stars
11/16/2012
We tried it with Graham Cracker crust. The condensed milk makes it very hearty and the spice gave it a nice kick! Read More
(10)
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Rating: 5 stars
11/18/2012
Mmmm...this is very good pumpkin pie. I used a pre-made graham cracker crust and it really took 5 minutes to make. Easy as pie.:) Next time I'll use a homemade crust. My favorite is Chef John's Easy Homemade Pie Crust. Read More
(5)
Rating: 4 stars
11/22/2012
Yum yum yum! Easy to prepare and tasty to eat. Loved the whipped cream too! Big hit! Read More
(3)
Rating: 5 stars
11/22/2012
This was awesome! I heeded Candi's tip of placing a pan of water on the lower rack. Read More
(2)
Rating: 5 stars
03/14/2013
OMG! Read More
(2)
Rating: 2 stars
12/07/2019
I agree with some of the other reviews this is a bit bland and needs something else. The worst part though was that my frozen crust didn't cook at all. I would precook my crust a bit next time before filling. Read More